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GOURMET NEWS www.gourmetnews.com ■ JULY 2011 ■ GOURMET NEWS
A Day With Belmont Peanuts
By Kevin Pittman
Driving down US 58 through Southampton
County, Virginia, what you will notice is
there is plenty of farmland. Considered “the
Heart of Peanut Country,” this area is well
known for producing the largest and finest
“Virginia Type” peanuts grown in the USA.
Just outside of Capron, about a half mile off
of US 58, is the farming operation of Marks
Farms. Marks Farms is currently owned and
operated by Mike and Bob Marks. The two
brothers farm over a thousand acres of land,
growing cotton, soybeans, peanuts, corn,
wheat and watermelons. Each crop is grown
under their watchful eyes, with careful attention
given to good environmental practices.
When arriving on the farm, being the
peanut connoisseur that I am, the first thing I
was looking for was the production facility for
Belmont Peanuts. I have tried almost all of the
peanuts cooked in the Virginia/Carolina area,
and, I must confess, Belmont was on top of
my list of favorites. Every time I have had the
chance to enjoy their products, the first thing
I’ve always noticed was how fresh and crunchy
their Gourmet Virginia peanuts are.After passing
by the peanut-drying trailers and sheds, and
the farm maintenance shop, I arrived at a small
building at the back end of the farm. I was
warmly greeted by Patsy Marks and David
Peck. Patsy started this small operation out of
her home. As her business grew, she wanted to
insure the freshness and quality of what was
being sent out under her name was the best.
She, her husband Bob and David decided at
that point to work together and create this small
manufacturing facility on the Marks Farm.
Upon entering this facility, the first thing
you notice is the overwhelming aroma of
peanuts being fresh cooked. Though this operation
is considered small by most standards
or comparisons, the attention to detail and
quality control of their product was very impressive.
According to Patsy, “David and I
firmly believe that what we want to bring to
the table is the freshest Virginia Peanut on the
market. We do not cook any order in advance;
Meet The Ambriola Company, Inc.
Ambriola is the sole importer
of both the Locatelli and Auricchio
branded cheeses in the
United States. Ambriola markets
the Locatelli branded
Pecorino Romano, Ricotta
Salata and Saracino table
cheese as well as the legendary
Auricchio branded
provolone Parmigiano Reggiano
and Grana Padano
cheeses across the United
States. Ambriola also markets
its own brand of top
everything we produce is done after the order
is received so that we know when the customer
opens up our package they will get the
freshest peanuts available to them!” And may
I be the first to inform you, she is not kidding.
During the morning I was there, I watched
Darrell and David cook and prepare three different
types of flavored nuts during my short
visit. According to David, “The process of
cooking in small batches is becoming a lost
art. I am glad that we continue to produce our
peanuts in this manner; there is no question
that if you compare our peanuts to anyone’s,
you will be able to tell the difference.”
When asked about life on the farm, Patsy
informed me “Farming is more than an occupation―it’s
a way of life and plays a critical
role in global economics and food
systems. The Marks family, along with other
farmers in our surrounding area and nationwide,
are committed to providing the absolute
best from our great American soil. We
are so fortunate to see nature and its amazing
beauty unfold everyday. From a tiny seed to
a mature plant that helps feed the nation is
Continued on Page 70
quality Pecorino Romano, Parmigiano Reggiano
and Grana Padano. Luppi Brand Prosciutto
di Parma along with Colombo brand
Gorgonzola and Fontal are also imported and
distributed by Ambriola. They will be sampling
their many fine cheeses, including Auricchio
Le Provolizie, a fonduta melting
cheese imported from Italy. For more
information, visit them online at www
.ambriola.com or stop by booth 1040.
A SPECIAL SHOW ISSUE OF GOURMET NEWS
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Lee M. Oser
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